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TO MAKE THE CORN STOCK AND SOUP:
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Remove the kernels from the corncobs with a sharp knife and reserve them.
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3
Scrape the corncobs with the back of the knife and reserve the milk.
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Break the cobs in half and place them in a large stainless-steel saucepan.
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Add the leek, shallots, fennel, onion, garlic, bay leaf, fennel seed, coriander seed, salt, and black pepper to the saucepan.
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Add 1/2 of the thyme and 1/2 of the parsley.
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Cover with water and bring to a boil over high heat.
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Reduce the heat to a simmer and cook for 30 minutes.
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Strain the stock, discarding the cobs and vegetables.
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Return the stock to the saucepan over medium heat and add the reserved corn kernels, the cream, and the butter.
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Tie together the remaining thyme and parsley and add them to the saucepan.
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Bring to a gentle simmer and cook for 20 minutes.
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Remove from the heat and remove and discard the herbs.
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Transfer the soup to a blender (you may need to work in batches) and blend until pureed.
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Strain the soup into a large bowl, pressing down on the solids to get as much liquid as possible.
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Discard the solids.
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Return the soup to the saucepan and season with the salt and black pepper.
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TO MAKE THE FRITTERS:
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In a medium skillet over medium heat, warm the oil.
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Add the corn, onion, garlic, 1/4 teaspoon of the salt, and black pepper.
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Saute for 3 minutes, until the corn is tender.
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Remove from the heat and set aside to cool.
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In a medium bowl, combine the flour, cornmeal, baking powder, and sugar.
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Mix well and set aside.
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In a large bowl, beat the eggs.
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Gradually add the milk, beating constantly.
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Stir in the flour mixture and combine until the dry ingredients are moistened.
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Stir in the thyme, Worcestershire sauce, and hot pepper sauce.
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Add the cooked corn mixture and stir well to combine until a batter forms.
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In a medium saucepan over medium heat, warm 3 inches of the canola oil.
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When the oil registers 350F on a candy or deep-fry thermometer, drop the batter into the saucepan by the tablespoonful.
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Cook in batches and do not crowd the fritters, or the oils temperature will drop.
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When the fritters pop to the surface, roll them around with a slotted spoon to ensure that they fry evenly.
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Cook for 2 minutes, until golden brown.
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Remove from the heat and transfer to a plate lined with paper towels.
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Season with the remaining salt.
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Reheat the soup and top with the fritters.
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Serve garnished with the fresh thyme leaves, if desired.
